Raise your hand if you don’t like the store-bought Oreo Cookie Crusts. Don’t worry – you never need to buy one again! Now you can make your own with this perfect DIY recipe, and the best part? You can use ANY flavor Oreo cookie!!

It’s our last week of school. In 3 days Jordan will be a 5th grader. **sobbing**

The next three days are jam-packed fun-filled days for the kids at school. They’re stressful, gut-wrenching, and exhausting for us moms, especially those of us who work at home and are trying to get 3 months of work done since, hello, no childcare.

I often wonder why the kids go to school this week. The grading period ended last Friday, so there will be no homework, no math fact drills, and no required reading. There will be a pizza and cake party, park time, and several assemblies. The first of the assemblies starts today: the Talent Show.

Jordan and two of her friends are the opening act in the Talent Show with a dance. Jordan’s nervous, excited, and she has a cold. Because of course she does, right?

Speaking of summer, I’m about ready for no-bake summer to begin. The A/C has been running steadily and every time I run the oven I think about the electrical meter spinning like in National Lampoon’s Christmas Vacation.

No-Bake Summer is why I’m introducing you to the only crust you’ll need (alongside this one) to make pie all season long, without your oven: a perfect No-Bake Oreo Cookie Crust.

And when I say Oreo I mean ANY Oreo cookie, not just regular!

Whenever someone says “Oreo Crust” I’m sure you think of that kind up there, the kind made from traditional Oreos. I always think of that one too. I mean, it’s the perfect base for, say, a peanut butter chocolate cream pie.

But have you ever noticed all the different flavor Oreos out there? I mean, I love the traditional chocolate but if I must admit it…I like the Golden Oreos better. I especially like them as a pie crust.

All Oreos, when you break them down to bits, are the same thing with different flavors. They have the same cream in the center and the cookie has the same texture. Therefore, you can use any of the cookies interchangeably in crust.

I mean, the possibilities are endless. Mint, peanut butter, cotton candy, watermelon, cookie dough…should I go on or are you super hungry now?

Making your own Oreo Cookie Crust is easy, fast, and works for so many recipes. I even made a photo tutorial for you on how to make the crust. Scroll past the recipe for the photo tutorial!

You can use these crusts entirely no bake – just make and fill according to the recipe you’re using. You can bake the crust for a few minutes to make it crispy if you prefer them that way. Or you can bake cheesecake or fruit pies in the crust. There are so many options for how to fill an Oreo crust.

Plus, a homemade Oreo Cookie Crust tastes so much better than a store-bought one. Two ingredients and 10 minutes gives you a fresh, homemade, DIY no-bake crust perfect for any pie.

Perfect Oreo Cookie Crust Recipe

This Oreo Cookie Crust Recipe can be used with any flavor Oreo Cookie! It's an easy no-bake pie crust that works for so many different pies.

Ingredients

25Oreo Cookies— your favorite flavor

5tablespoonsunsalted Challenge Butter melted

Instructions

Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. You'll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.

NOTE: You do NOT need to remove the filling from the Oreo.

Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate. Chill until ready to fill.

For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.

For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling.

For a filled baked pie: press the crust into the pie plate and then bake about 8 minutes at 350°F. Fill with filling and bake as directed in the recipe.

This crust can also be pressed into a 9x9 inch pan for pie bars or used as a cheesecake crust in a 9-10" springform pan.

First, finely crush your cookies. You do NOT need to remove the filling from the Oreos. Just throw them all into a food processor and pulse until they are a fine crumb.

If you don’t have a food processor, you can also do this in a gallon-size ziploc bag. Seal all but one inch of the bag (so air can escape) and roll to get crumbs. Doing it by hand is harder – you want a fine crumb so that the crust holds together. But it can be done in a bag, just take all your aggressions out on it!

Place your finely crushed cookies in a bowl and add the melted butter. Stir with a fork until the crumbs are all moistened.

Place in a 9″ pie plate and press to compact on the bottom and up the sides of the pan. Chill the crust for at least 30 minutes and then fill as directed in the pie recipe you’re using.

Notes:

You do not have to bake the crust, making this a totally no-bake recipe.

If you like a crispier crust, bake the Oreo Cookie Crust at 350°F for about 8 minutes. Cool, then fill as directed in the recipe.

and i L-O-V-E thise crust recipe! Esp because it can be no bake! wooooot!

Oreo crust is the best. I happened to be like Oreo without filling. Thanks for sharing.

Trader Joe’s makes an oreo-type cookie that is gluten free and I am thinking of making a cheesecake for a family member who is gluten intolerant with this type of crust. Do you think the recipe will work just as well with a gluten-free oreo?

I haven’t had that problem. Did you use real butter or did you use a substitute by any chance? Did you make any changes to the recipe?

Thank you for your response! I think itshe going to come out fine. I just baked it for a few extra minutes and cooled and it looked just fine. I have a strawberry swirl cheesecake on top of it now. I’ll confirm the deliciousness as soon as it sets. Thanks again

How about removing the filling of the cookies and adding it to the cream of the cheesecake ? That will make the cream taste like oreo filling for sure. But I’m not sure if the crust will be better with the filling or without it ? What do you think ?

Removing the filling from the cookies is way too much work for me!

I don’t like Oreo cookies much anymore, but the Golden Ones are fabulous. I’ve been asked to bake something gluten-free, so I’m hoping that the gluten free “sandwich cookies” I bought will work as a base for mini-cheesecakes. Oreo crusts have always been a big hit. Thanks for the suggestion of using other flavors!!

I’m using chocolate Oreos for a white chocolate raspberry cheesecake (with a heart swirl, if it works :P) for Valentine’s Day! I love Oreo crusts! (For a while, at all of my family birthdays, Oreo-crust coffee ice cream cake was the request… from pretty much everyone — so we started getting a big carton of Oreo crumbs from GFS. They are awesome, because it is the entire cookie, crushed, just without the work for us! 🙂

dose it need to cool to put a banana cream pie filling in

I usually chill it while I’m making the filling, then add it and chill as the pie recipe directs. enjoy!

I have a strange question about an Oreo crust. I made one for a Bailey’s Irish Cream cheesecake and when I baked the cheesecake oil seeped through my springform and created a mess in my oven. I didn’t have any issues when I baked the empty crust. The cheesecake did call for chocolate chips to be spread on the bottom crust before adding the filling. Have you ever heard of anything like this? Do you think it was from the chocolate chips? If so, what should I do to avoid this the next time, which is supposed to be this weekend! The cheesecake was amazing so I hate to leave out the chips but I don’t want clean my oven again! Thanks for any advice you can give me.

I’ve had that happen sometimes with crust recipes but when you’re using a springform pan you should leak-proof it. I wrap the bottom (and up the sides) of the outside of the pan with 2-3 layers of foil. That way there is no mess, and you can always put it on a cookie sheet just to double ensure you won’t have it leak. Since it didn’t do it when you baked the crust alone, it could have been just from all the liquid in the cheesecake, or there could have been a touch too much butter in the crust recipe.